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Kidney Bean Burgers Recipe
These kidney bean burgers are crispy on the outside, spicy, cheesy and slightly gooey on the inside, with bursts of intense sun dried tomato.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Course:
Burgers and sandwiches
Cuisine:
Mexican
Diet:
Vegetarian
Servings:
6
burgers
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Fork
Kitchen knife
Chopping board
Grater
Griddle pan
Ingredients
For the burgers
480
g
kidney beans
(2 tins) drained and well rinsed
150
g
sun dried tomatoes
chopped
1
large free range egg
1
tsp
chilli powder
100
g
Parmesan or vegetarian hard cheese alternative
finely grated
pinch
salt and black pepper
To serve
6
burger buns
150
g
hummus
4
salad tomatoes
50
g
salad leaves
Metric
-
Ounces
Instructions
Put the chopped sun dried tomatoes and the rinsed and drained kidney beans in a bowl.
Use a fork to mash the mix, leaving some beans still intact.
Add the cheese, egg, chilli powder and a pinch of salt and pepper. Stir until evenly combined.
Divide the mixture into 6 and work into burger shapes.
Cook in a griddle pan over a medium heat and fry on both sides until firm and a little crisp
Serve in burger buns with hummus and salad.
Video
Nutrition
Calories:
420
kcal
|
Carbohydrates:
62
g
|
Protein:
24
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
39
mg
|
Sodium:
662
mg
|
Potassium:
1531
mg
|
Fiber:
12
g
|
Sugar:
15
g
|
Vitamin A:
1273
IU
|
Vitamin C:
24
mg
|
Calcium:
346
mg
|
Iron:
7
mg
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